Colonial Seed Cake
Yield
1 servingsPrep
10 minCook
1 hrsReady
5 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
poppy seed
|
|
| ¾ | cup |
milk
|
|
| ¾ | cup |
butter
soft |
|
| 3 | large |
eggs
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | x |
powdered sugar
as desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
poppy seed
|
|
| 177 | ml |
milk
|
|
| 177 | ml |
butter
soft |
|
| 3 | large |
eggs
|
|
| 296 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1E+1 | ml |
baking powder
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 1 | x |
powdered sugar
as desired |
*
|
Directions
1>. Combine poppy seeds and milk in a large bowl.
Let stand at room temperature 3 to 4 hours.
Let eggs and butter warm to room temperature for easy mixing.
(Butter should be VERY soft)
Grease and flour an 8½ x 8½ x 8½-inch pan.
Preheat oven to 350℉ (180℃).
2>. Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk.
Beat at medium speed with electric mixer for 1 minute, scraping side of bowl.
Pour into prepared pan.
3>. Bake in 350℉ (180℃) F oven for 1 hour and 15 minutes or until center springs back when lightly pressed with a fingertip.
Cool in pan on a wire rack for 5 minutes.
Loosen around edges; turn over to cool.
Sprinkle with confectioners' sugar.
Serve plain or with whipped cream.
